Red Peppers have been on sale at Trader Joes for 2 weeks now. I think they think I’m crazy when I check out with two huge bags full. Honestly, I bought 12 this week. I love them. Little Guy loves them, and I’m working on the baby (click here for our latest baby food adventure.)
We normally eat them straight up or add them to sausage dishes, but I’ve been craving a good homemade soup. Of course no one else in the house was interested except me. I tried so hard to get Little Guy to try it, but he refused.It saddens me to see his adventurous food spirit dying but I’m going to keep trying. I’m hoping it’s just a phase. A long childhood phase that will disappear once he is older. I can’t help but think all this exposure will help in the long run.
Anyway, the soup came out AWESOME! I may up the spices a little next time, but the flavor was nice and it was EASY.(UPDATE: I doubled the spices listed below and it’s even better!) I see so many red pepper soups that require roasting the peppers and I just didn’t feel like doing that. I’m sure it’s yummy, but I’m more of the throw everything-in-a-pot type of cook. This worked for me….
- 1 medium-large spaghetti squash
- 2 tsp olive oil
- 2 carrots chopped
- 1 yellow onion chopped
- 3 cloves garlic minced
- 3 red bell peppers chopped
- 1 tsp cumin powder
- 1 tsp fennel seeds
- 1 tsp dried thyme
- 4 cups of your favorite broth/stock or 2 cans + a splash of water (I used chicken)
- 1 8oz can of tomato sauce + 1 can of water
Preheat the oven to 350 Degrees.
Cut the spaghetti squash in half. Be warned: it’s a bitch!
Scoop out the pulp and seeds. Lay each half on a cookie sheet lined with aluminum foil and sprayed with non-stock cooking spray.
Bake for about an hour until soft. Side Note: You can microwave the squash which is how I’ve always done it but I’m going to be honest. I like it better roasted! Another note: You can also roast the seeds of the spaghetti squash just like pumpkin seeds.
While the squash is cooking, start the soup.
Heat the oil in a medium-large soup pot over medium-high. Add the onion, garlic and carrots. Sprinkle with a little kosher salt. Cook until the onion softens and begins to brown.
Add the peppers and cook for a few minutes until they begin to soften.
Add the cumin, fennel and thyme. Stir and combine all the flavors.
Add the broth, tomato sauce and can of water. Bring to a boil. Cover and simmer at least 20 minutes until everything is soft.
Once soft, puree with an immersion blender or transfer to your blender in batches.
Return to the pot and keep warm over low heat.
By this time your squash should be about done.
Take a fork and scoop out squash.
Add 3/4 of a cup (116g) of squash to a soup bowl and top with 1 cup of the red pepper soup. I added a little more squash and a sprinkle of parsley for effect.
Isn’t it gorgeous?! I loved it! As you can see…
That bowl was 1 cup of soup over 3/4 cup of squash and it was a great serving. I measured out 8 cups of broth from the recipe. I’m not sure if I have enough spaghetti squash for 8 servings, but I’m going to share the nutritional information for that size servings. Points are based on nutritional information, although it’s all veggies so count however you like.
|Servings||Amt per Serving|
|1||1 cup of soup + 3/4 cup of squash|
|95||2g||5g||old: 1||new: 2|